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1
Put all ingredients for the dough in the bread machine.
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2
Put the yeast in the yeast compartment and start the bread machine.
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3
Divide the koshian into 10 portions.
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4
Bring egg to room temperature and beat it.
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5
When the dough is ready, gently press the air out with your hands.
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6
Divide the dough into 10 portions using a card.
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7
Shape the dough round as if stretching the surface.
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8
Cover the dough with a kitchen towel and let it sit for 10 to 15 minutes.
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9
Roll out the dough to about 10 to 11 cm square.
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10
Spread koshian on the dough leaving some space around the edges.
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11
Fold the dough into thirds.
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12
Press gently with your hands and blend the dough and koshian blend.
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13
Roll out the dough little at a time using a rolling pin.
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14
After rolling the dough out to about 15cm long, make 2 cuts vertically leaving about 1 cm space on the sides.
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15
Twist the dough into a rope.
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16
Shape the dough into a pretty spiral shape.
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17
Let the dough sit for the second proofing in a warm place for about 30 minutes until the bread doubles in size.
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18
My oven's bread-rising function hasn't been working right recently ...So I put the dough in a big styrofoam box with a cup of hot water for the proofing.
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19
The dough rises nicely.
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20
Brush beaten egg on the dough and bake in an oven preheated to 180C for 15 minutes.
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21
When done baking, cool the bread on a rack.
